Anti Gliadin – IgA
Detection of antibodies, AGA to gliadin, one of the major protein components of gluten, is a sensitive assay useful in diagnosing celiac disease. AGA are anti-food protein antibodies; as such, they are not indicative of any autoimmune reactions. They appear only if the patient has been eating gluten. Celiac disease is more common in patients suffering from Williams syndrome, Turner syndrome and Down syndrome.
How to prepare for the test?
No special preparation is needed for this test.